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Here recently I have been doing a ketogenic diet. This is an extremely high fat low carb diet that has to be done with clean real food and healthy fats. This ranch works perfect for that. I actually call it my keto ranch.

Combine cinnamon sugar mixture ingredients in a bowl, then sprinkle half on bottom of an 8×8 dish and set aside. In separate bowl combine main part ingredients, then pour over the half of the cinnamon sugar mixture in the 8×8. Sprinkle remaining half cinnamon sugar mixture over the main part as topping. Place in freezer for at least 4 hours or overnight. Cut into squares and serve, store in refrigerator.

Preheat oven to 350 F, line cookie sheet with parchment paper. Mix all ingredients together in a large bowl. Form into 16 equal sized balls (half, half, half and half again). Bake for 25 min or until cooked through. Serve over sauteed veggies, roasted spaghetti squash and/or with sauce of choice.

Turn oven on broil. Combine eggs, cheese, pepper and salt with a fork. Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add broccoli and ham and saute for 2-3 min. Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom. Place in oven and broil for another 5-6 min, until fully set and fluffy.

Chocolate Banana Almond Ice Cream

3 Bananas

1/2 TBS Cocoa Powder

1/4-1/2 tsp Vanilla Extract

1/4 c Crushed Almond Pieces

Peel and slice bananas and freeze for at least 2 hours. Remove from freezer and add first three ingredients to a blender. Blend until fully combined and smooth. Pour into freezer safe container, stir in nuts and freeze for at least 1 additional hour. If you need extra sweetness you can add raw honey, stevia extract, or maple syrup to taste.

Heat a skillet over medium heat. Add your butter. Take your two eggs and break them open in a bowl add the salt and pepper, beating until fully combined and a little fluffy. As the butter starts to lightly bubble, pour the eggs into the skillet. I like to make holes as it is cooking for the runny parts to drain into, so that I can flip the egg over once it is good and set. Quickly add your remaining ingredients to one side of the omelet and flip the other side over onto it. Remove from heat and place a lid over the skillet for about a minute to let the cheese get all nice and melty (I skipped this step in the omelet pictured above because I was too anxious to get started on it lol). Slide onto a plate and serve.

Turn oven on broil. Combine eggs, cheese, pepper and salt with a fork. Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add asparagus and ham and saute for 2-3 min. Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom. Sprinkle parsley on top and place in oven and broil for another 5-6 min, until brown and fluffy.

OR… if you are like me and do not have an oven safe skillet (yet), you can cover the frittata as it is cooking on the stove and pull up the edges every so often letting liquid slide under and cook until the top is set…. fauxttata… 😉 you’re welcome.